“RA²”

From Lord Selkirk Regional Secondary Comprehensive

Interlake Surf ‘n Turf

Pan seared pork tenderloin, breaded pickerel cheeks, Cavena Nuda pilaf, parsnip puree, Saskatoon berry pan jus

Ingredient list: Interlake surf ‘n turf
Ingredient / Farm/business / Acquired how? / Sustainable?
Pork tenderloin
Pork stock / Ian Smith’s Natural Pork farm Argyle MB / Direct sale
naturalpork.ca / The hogs are fed a farm-produced feed with no medications or antibiotics and are slaughtered & processed at a family-run plant. Winnipeg Humane Society certified.
Pickerel cheeks / Acquired directly from a fisherman who markets his catch through the Freshwater Fish Marketing Corp. Lake Winnipeg fish. / Direct sale
(Mr.O has “a guy”) / The Freshwater Fish Marketing Corporation purchases wild caught fish from sustainable western Canadian sources. They are working towards Eco-Certification with the Marine Stewardship Council.
Cavena Nuda / Wedge Farms
Arborg, MB / Donation
mysmartfoods.com / Processed in Manitoba from Manitoba grown oats. GMO free.
Parsnips & onions / Marketplace on Main, Selkirk MB / Direct sale
Peakmarket.com / Manitoba grown and packed.
Mushrooms / Money’s Mushrooms / Direct sale
Moneys.ca / Grown and packed in Manitoba
Saskatoons / Robert’s yard
77010 Two Mile Road,
East Selkirk / Robert picked them / Yes, they pick Saskatoon berries every year.
Microgreens / Braman’s Greens
East Selkirk / Direct sale
bramansgreens.com / No chemicals used on the farm. Family operation.
Eggs / Waldner Farm
St. Andrews / Direct sale / No chemicals used on the farm. They grow & mix their own feed. Family operation.
Flour / Prairie Flour Mills – Elie, MB / Direct sale
Pratt’s Wholesale / Mills flour in Manitoba. Does carry organic flour.
Dealcoholized White wine / MarketPlace on Main / Direct sale
Canola oil / Bunge Canada / Direct sale
Pratt’s Wholesale
Cream & butter / Marketplace on Main, Selkirk MB / Direct sale / Probably Manitoba origin as dairy doesn’t travel far.
Breadcrumbs / Upper Crust Bakery, Selkirk / Direct sale
(from bread ends) / Local business.
Salt/pepper
nutmeg / Direct sale
Pratt’s Wholesale

* = local ingredient

Pork tenderloin with Saskatoon berry pan jus

Ingredients

*1pork tenderloin (from the side of Ian Smith’s pork)

TTsalt & pepper

*1Tablespoon canola oil

*½cup pork stock (from the side of Ian Smith’s pork)

*½cup saskatoonberries

*1/2cup microgreens

Procedure

  • Clean the silverskin from the tenderloin and season w/salt & pepper
  • Heat canola oil in pan until it shimmers
  • Add tenderloin and brown evenly on all sides
  • Transfer tenderloin to pie plate and place in 350F oven for 10 minutes or until thermometer registers 140F. Remove from oven when done and cover loosely with foil.
  • Meanwhile, sauté the silverskin in the same sauté pan for 5 minutes, then add the pork stock and simmer for 10-15 minutes to extract the flavour from the silverskin
  • Remove the silverskin and discard
  • Reduce down the pork stock about halfway – it’ll thicken up a bit
  • Season it with salt & pepper and add the saskatoonberries & any juice from the tenderloin roasting pan.
  • Slice tenderloin and arrange on two dinner plates. Sauce it with the saskatoonberry pan jus and top the tenderloin with a little microgreens for color

* = local ingredient

Cavena Nuda pilaf

Ingredients

*1tablespoon Canola oil

*½cup Cavena Nuda (soaked in cold water overnight)

*¼onion, finely diced (Peak of the market)

*2sliced mushrooms (Money’s)

¼cup white wine (optional)

*1-2cups pork stock, hot (from the side of Ian Smith’s pork)

TTsalt and pepper

Procedure

  • Heat oil in sauté pan until it shimmers
  • Add onion and sauté about 2-3 minutes
  • Add mushrooms and sauté another 2 minutes
  • Add Cavena Nuda and stir to coat with oil
  • Add wine, stir and allow it to absorb
  • Add 1+1/2 cups stock, stir.
  • Transfer Cavena Nuda to small container, cover, place in 350F oven
  • Check after 25 minutes – it may need more liquid.
  • Check again, when ready, season with salt & pepper before service

* = local ingredient

Parsnip puree

Ingredients

*2parsnips, peeled and diced

*3cups water or veggie stock

TTsalt & pepper & nutmeg

¼cup cream (optional)

1-2 TBSP butter or margarine

*2very thin slices of parsnip – sliced on a bias for an oval shape

*½ cup canola oil

Procedure

  • Bring diced parsnips to a boil in water or veggie stock
  • Allow to simmer until tender
  • Drain, reserving water
  • Puree with wand mixer or food processor
  • Return puree to saucepan – low heat
  • Add parsnip-water or stock to thin down the puree until it’s the consistency you want. A little butter adds a wonderful flavour. You can use cream instead or part stock and part cream. It must be a bit thicker than a sauce but not like mashed potatoes
  • Season with salt & pepper, cover and keep warm for service
  • Heat canola oil in a small pan until it shimmers (same pan as pickerel cheeks will be fried in)
  • Add the 2 thin slices of parsnip and cook until golden-brown and crispy
  • Season w/salt and pepper
  • Plate parsnip puree with pork, pickerel and wild rice and stand a slice of crispy parsnip upright in the puree on each plate

* = local ingredient

Pickerel cheeks

Ingredients

*4-6pickerel cheeks (from a commercial fisher in Selkirk)

*¼ cup flour (Prairie Flour Mills – Elie, MB)

*1egg (Waldner’s Farm) plus ¼ cup water

*¼cup bread crumbs (Upper Crust Bakery – Selkirk)

TTsalt & pepper

*½cup canola oil

Procedure

  • Trim pickerel cheeks if necessary and season with salt & pepper
  • Dip in seasoned flour, then beaten egg/water and then in breadcrumbs
  • Heat oil in sauté pan until it shimmers
  • Add pickerel cheeks and brown lightly on each side – probably about 5 minutes
  • Drain well and plate with the pork tenderloin